Dian's Stuffed Peppers

 
   Image by Mister GC at FreeDigitalPhotos.net

Image by Mister GC at FreeDigitalPhotos.net

 
 
  • 1 lb. Ground Turkey or Turkey Breast
  • 2 Bell Pepper, Green or Red
  • 1 Onion, Chopped
  • 1 Zucchini, Chopped
  • 1 Cup Sliced Mushrooms
  • ¼ Bell Pepper, Chopped
  • ¼ Cup Carrots, Grated
  • 2 Tbs. Tomato Paste
  • Mai Ploy, Sweet Chili Sauce (Optional)

Preheat oven to 350 degrees.  In a small amount of olive oil, brown the turkey and onions until turkey is no longer pink.   Remove stems of peppers, clean out ribs and seeds and cut in half width-wise.  Place in a casserole.  To the browned turkey mixture, add the zucchini, mushrooms, peppers and carrot.  Saute’ for 5 minutes to soften the veggies.  Add tomato paste and sweet chili sauce, season with salt, pepper and any spices you like to taste.  Add a small amount of water if the mixture seems too dry.  Pack the turkey mixture into the prepared peppers, putting any excess filling around peppers in the casserole dish.  Cover and bake 35-45 minutes until pepper is soft.  If you like the top crunchy, remove the lid during the last 15 minutes.

Note:  You can substitute any veggies you like.  If the veggies have a lot of moisture saute’ for a few minutes before you pack your peppers.